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FREEZING-THAWING AND STORAGE EFFECTS ON FISH MUSCULATURE FOR LONG AND SHORT TERM PRESERVATION.

Author(s) : TALESARA C. L., KIRAN S.

Type of article: Article

Summary

THE MUSCLES OF TWO FRESH WATER TELEOST FISHES, LABEO ROHITA AND CLARIAS BATRACHUS WERE KEPT IN FROZEN AS WELL AS UNFROZEN STATES FOR A VARIABLE LONG AND SHORT DURATIONS TO MEASURE THE QUANTUM OF STRUCTURAL PROTEIN DENATURATION MAINLY THROUGH THE STUDY OF MYOFIBRILLAR-ATPASE (M-ATPASE). DENATURATION WAS FOUND TO BE LESS AT LOWER TEMPERATURE OF STORAGE REGARDLESS OF THE INITIAL FREEZING TEMPERATURE. IDEAL CONDITIONS REQUIRED FOR THE LONG TERM BETTER PRESERVATION OF FISH MEAT ARE DISCUSSED IN THE LIGHT OF FROZEN STORAGE AT A VERY LOW TEMPERATURE WITH RELATIVELY MUCH LESS AMOUNT OF RED MUSCLE IN RELATION TO ITS TOUGHNESS AND TENDERNESS.

Details

  • Original title: FREEZING-THAWING AND STORAGE EFFECTS ON FISH MUSCULATURE FOR LONG AND SHORT TERM PRESERVATION.
  • Record ID : 1985-1585
  • Languages: English
  • Source: Indian J. exp. Biol. - vol. 22 - n. 8
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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